March Madness. Opening day of baseball season. The Masters. The Indianapolis 500. Hockey and basketball playoffs. Every Spring weekend seems to be a big-game weekend! During this championship season, the action taking place over your grill should be just as intense as the competition on the asphalt of a race track, parquet of a basketball court, or clay and bluegrass of a baseball diamond.
That said, this month’s recipe embodies the bold, gritty and hard-hitting nature of my favorite sports teams. The classic cheese steak sandwich recipe, with South Philadelphia origins dating back to the early 1930’s, is given a 21st-century makeover through the searing heat of a TRU-Infrared grill. A simply seasoned and sliced prime-grade rib eye is grilled to medium-rare perfection. Then onions, earthy mushrooms and sweet bell peppers are sautéd until caramelized and just tender. Finally, all the ingredients are loaded into a massive toasted hoagie roll and topped with creamy, melted provolone cheese. A big game sandwich for a big boy appetite.
Five brief recommendations for an amazing grilled Philly cheese steak sandwich:
1. When purchasing your rib eye steaks, ensure your butcher knows the intended use. A professional, fresh slice on a great cut of meat makes a world of difference in the quality of the final product. Also, an extra five minutes at the butcher, as they slice the steaks, saves exponential amounts of time at home to achieve a similar end result.
2. Your TRU-Infrared grill is amazingly versatile – you will be using your grill to cook all portions of this meal so use its space efficiently by planning in advance the timing of when to grill each portion of your meal. Prepare veggies. Saute veggies. Sear steak. Melt cheese. Toast buns. Stuff that hoagie. Serve immediately, devour and repeat!
3. Twenty minutes before grilling your steak strips, toss them in olive oil and season to taste with kosher salt and pepper. Then wrap them tightly in plastic and place them in the freezer. Because the steak strips are thin, this method will allow you to sear the steaks over high heat and develop a great exterior crust while maintaining a medium-rare internal temperature – perfect for tender strips of rib eye.
4. Preheat a heavy grilling pan such as cast iron directly over the grill grates in advance of adding the sliced rib eye to sizzle. Provide 5-10 minutes of warming to ensure your pan is ready to sear the steaks.
5. Because of the patented TRU-Infrared technology, the ability to grill at incredibly high temperatures and the absence of convective heat, the sliced steak bites will only require 2-3 minutes per side with the grill lid closed. Although you will only need to turn your steak strips once, keep a close watch as this meal will go from grill grates to your guests’ plates in less than 30 minutes.
6. Bonus Recommendation: Although hearty and filling, this sandwich packs an imperial ton of flavor. Ensure your refrigerator is stocked with a buffet of cold beverages and plenty of additional ingredients are on hand. Once your guests taste this sandwich you may be spending a significant portion of your big-game time over the grill.
Cheers to you and your big-game weekends!
The original Philly cheese steak sandwich, brought to life over the searing heat of a TRU-Infrared Grill. Prime-grade rib eye grilled to medium-rare perfection. Sautéd and caramelized onion, mushroom and sweet bell peppers. Then, all loaded into a toasted hoagie roll and topped with creamy, melted provolone cheese. A big sandwich for a big appetite. Stay hungry!
- Olive oil
- 2 large sweet vidalia onion, sliced
- 4-6 cloves garlic, minced
- 8-12 ounces cremini mushroom, chopped
- 1 large green bell pepper, sliced
- 1 large red bell pepper, sliced
- Unsalted butter
- Chopped parsley
- Salt and fresh ground pepper, to taste
- 2 pounds rib eye steak, trimmed and sliced razor thin
- Provolone cheese, finely grated
- Soft hoagie rolls, sliced open
- Pre-heat grill to medium-high.
- In heavy bottom pan over medium-high indirect heat, bring 2 tablespoons of oil to gentle simmer.
- Toss in the onion and garlic, then cover the grill and sauté 2-3 minutes or until fragrant.
- Add in the mushrooms and peppers, then cook for an additional 7-10 minutes with the grill lid closed, or until the peppers are just tender.
- Remove from the heat, fold in 1 tablespoon each of the butter and parsley. Season to taste. Cover and set aside.
- Meanwhile, in another heavy bottom pan over indirect heat, bring 2 tablespoons of olive oil to a gentle simmer, then add the sliced steak, searing the meat 2 minutes per side with the grill lid closed.
- When flipping over the steak to sear the second side, add the provolone cheese and cook until the cheese melts.
- Lightly butter and toast the hoagie rolls over direct heat on the grill.
- Load the rolls with the steak and melted cheese, then the onions, peppers and mushrooms.
- Season to taste, plate with chips and serve..